No Bake Israeli Biscuit Cheesecake
The most popular and delicious Israeli style cheesecake is a breeze to make and no-bake! Guys, wow it is so easy..and creamy! Golden milk-dipped biscuits layered with sweet billowy cream cheese. Pop it in the fridge and enjoy!
No-bake cheesecakes are wonderful because? Uhm, they don’t need to be baked?! LOL. No cracks, no water baths, no oven timing, just mix and layer. Thats it! My favorite brand of biscuits to use is Petit-Bar(specifically the Rami Levi brand because they are extra crunchy). Choose your favorite biscuit and all we need to do is give them a quick dip in milk to soften them up just a tad, and layer them on.
The second layer is made of Israeli cream cheese- 5% cream cheese, which is soft and looks a bit like yogurt(as opposed to block cream cheese). Benefits? Israeli cheese is so cheap! I just love seeing the cost of making such a delicious no-bake dessert. In addition, we will be using sour cream, freshly squeezed lemon juice for an extra tang, whipping cream, vanilla sugar, and sugar.
First beat the whipping cream to stiff peaks. Stiff peaks are when you stop the machine and pull the whisk out and the cream stays in its shape, coming off the whisk in an elf-hat shape and staying there.
Next, we will very simply mix all of the cream ingredients in a large bowl(I like to use a whisk here) till there are no clumps of cream cheese. Now, you’ve got to fold the whipped cream in to the cheese batter, very gently so as not to deflate the whipping cream. If you give it too rough of a mix, the cake will still be delicious but be a bit more wobbly and hold its shape less once cut.
Love Dessert? Try these:
Caramel Popcorn Crunch(it’s dairy free!)
Raspberry Jam Cookies with Lemon Glaze
Then comes the biscuit dipping, something my kids always pop out of the woodwork to do for me(this really means dipping and eating for them and me trying to salvage whole biscuits for my precious cake).
How many layers in an Israeli Style Cheesecake?
6! Biscuit, cheese, biscuit, cheese, biscuit, cheese. Use a third of the cheese batter for each layer and you will come out with a lovely even layered cheesecake. For the top layer, just swirl the cheese in a nice pattern, as that will be the part showing. Now, cover the whole thing with plastic wrap or aluminium foil, and pop it in the fridge! Oh my doesn’t it look so light and yummy?!
How long will a biscuit cheesecake last?
About three days in the fridge. I can’t tell you for sure after that, because it has never lasted any longer in my house, this biscuit cake recipe is just so yum!
I hope you love this Israeli Biscuit Cake like we do! A huge thanks to my sister in law Sarah, for this recipe come and join the fam on Instagram!
Lots of love, Estee
No Bake Israeli Biscuit Cheesecake
Recipe details
- 12 servings
- Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
Comments
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I am going to try it for sure. Your biscuit cheesecake look very appetizing!